I thought so too when I first looked, but then noticed the average table top 5oz. bottles were on for about $6 each.
The reason the price seems high is because they are advertising the stuff priced as 6-packs.
.
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Food/Cooking
- Thread starter EeePee
- Start date
I thought so too when I first looked, but then noticed the average table top 5oz. bottles were on for about $6 each.
The reason the price seems high is because they are advertising the stuff priced as 6-packs.
.
wings_of_fire
Quarry Creeper
Help me out..
I have to travel almost 40 Kms to get beef as its not available locally. I have been eating beef daily. The only problem is that I cannot store beef in the freezer for more than 2 to 3 days!. Once I left freshly butchered beef in the freezer for 5 days as I had to go out of station. When I returned, it was not good and I had to throw it away. Why would beef not stay good in the freezer even when it was salted? How come the beef that ships carry for their crew stays good in the freezer for months?
I have to travel almost 40 Kms to get beef as its not available locally. I have been eating beef daily. The only problem is that I cannot store beef in the freezer for more than 2 to 3 days!. Once I left freshly butchered beef in the freezer for 5 days as I had to go out of station. When I returned, it was not good and I had to throw it away. Why would beef not stay good in the freezer even when it was salted? How come the beef that ships carry for their crew stays good in the freezer for months?
wings_of_fire
Quarry Creeper
I divide it into 400grams each and store it in 3 separate steel canisters. I wash it and then salt it so that it freezes well. It is good up to 3 or 4 days from storage, but after the 5th day the meat turns whitish and black redish as if the blood clots. The water that melts too is blackish in color. The freezing is very good at -10 deg Celsius. I remove the steel can at least 3 hours before cooking so that the hardened ice in the beef melts down. Its hard as rock when I get it out of the freezer.
The shop that sells it has it hanging without air conditioner. They have ice boxes.
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Just got the answers to what I was doing wrong. I had no idea about what Freezer burn is until I searched for it (and the meaning of thaw as well). The steel canisters I am using do not have a sealing capability. They have simple lids that press fit and that must be the reason why the beef was getting ruined. Hence forth I am gonna store it in a perfectly sealed condition.
Thanks heldedded"thumbsup"
Last edited:
ah. The poor sealing is causing freezer moisture to attack the meat. Salting the meat draws water out, so I can only imagine the shitstorm that you're describing. :ror: "thumbsup"
Try sealing the meat better with no salt.
wings_of_fire
Quarry Creeper
Calderwood
I wanna be Dave
When I buy ground beef I make patties as soon as I get home from the grocery store. I take the patties and stack them with a piece of aluminum foil between each one of them (so they can be separated easily) and stick them in a freezer bag. I freeze them like this and then and pull them out as I need them throughout the week. I put them straight on the grill without thawing them. I flip them only once while cooking.
I need to start taking pictures of stuff I pull off the grill. Today I made 50/50 pork and beef burgers with ketchup and McCormick Montreal chicken seasoning (applied to both sides BEFORE they go on the grill). American cheese, and grilled buns with a pile of Humpty Dumpty "all dressed up" potato chips on the side. Washed it down with a Long Trail Ale. Cheap, easy and tasty! :mrgreen:
salmonshark
Pebble Pounder
I butcher my own beef and I freeze it for up to a year with out any problems. We wrap it in plastic very tightly and the wrap it in butcher paper. No salt. Never had a problem.
SS
SS
Calderwood
I wanna be Dave
What's the reason for paper outside of the plastic?
Yes, yes you do.
salmonshark
Pebble Pounder
Extra layer to help seal it better, plus easier to write on the butcher paper than it is plastic so everything is labeled with a date and the type of cut.
SS
XSRCdesign
I wanna be Dave
Grilling some chicken, it's Late and I'm hungry. Marinated in Italian dressing, and seasoned with whatever I found in the pantry tonight. I ran out of my Montreal chicken. So it's half that and half onion steakburger. The ingredients looked the same so I went with it
XSRCdesign
I wanna be Dave
Looks like it should taste good
XSRCdesign
I wanna be Dave
It did..
wings_of_fire
Quarry Creeper
That's what I need."thumbsup"
My mouth started watering by just reading it....
GySgt Hartman
I wanna be Dave
5lb Pork tenderloin, marinated for 24 hours in "The Shed Hoggin' it All Marinade", then rotisserie'd for 3.5 hours at 250° basting with the marinade every 30 minutes until the internal read 140°.
Rested for 10 minutes until the temp stabilized at 150°.
Served with potato's pan fried with onions and old bay.
Rested for 10 minutes until the temp stabilized at 150°.
Served with potato's pan fried with onions and old bay.
XSRCdesign
I wanna be Dave
That sounds yum
GySgt Hartman
I wanna be Dave
If I was to do this again I wouldn't use the marinade as a glaze. The sugar caramelized nicely, but the pineapple reduced down to be a bit to tangy for my taste.
Still, it was very good. "thumbsup"
